Category Archives: Planting & Transplanting

Keeping In Touch Without Touching

Print PDFIf you can’t dye Easter eggs, try sheep…natural dyes of course A Flurry Of Flower Fairies Today Washington State Governor Jay Inslee announced that schools will remain closed until September. A lot of other institutions and businesses will remain … Continue reading

Posted in Health & Wellbeing, Natural Dyes, Planting & Transplanting, Sustainable Gardening, Sustainable Living, Teaching Gardening | 1 Comment

Overcoming Fear Of Food

For now, if you find yourself slipping into food fear (or any other kind, really), put down your device, go outside and plant some greens. Really. You’ll feel better almost immediately and you’ll certainly eat better with lots of fresh greens on hand that don’t need any more decontamination than a swish in cool water and a quick spin dry. Fortunately, nurseries that grow and sell edible plants have been recognized as essential (well duh) so plants and starts are still available. Some nurseries are offering free local delivery, others are letting people call in and pay for orders, then drive through the parking lot for pick up. Take advantage of local options for everyone’s sake (we may save an industry as well as our sanity). Continue reading

Posted in Care & Feeding, Early Crops, Health & Wellbeing, Planting & Transplanting, Sustainable Gardening, Sustainable Living | Tagged , , , , , | 3 Comments

Harvesting & Healthy Soil

When both pantry and freezer fill up, it’s time to make soup! Make enough to share and sit down with younger folks who just might want to learn a little more about growing and cooking.

Tuscan Bean Soup With Black Kale

2 tablespoons olive oil
1 teaspoon fennel seed
4 cloves garlic, chopped
1/8 teaspoon hot pepper flakes
1 organic lemon, juiced, rind grated
1 large onion, chopped
1 large bulb fennel with greens, chopped
2 sweet carrots, chopped
1/2 teaspoon kosher or sea salt
2 cups cooked white cannellini beans (or any kind)
1 quart vegetable or chicken broth
1 bunch Black Tuscan kale, cut in ribbons

In a soup pot, combine oil, fennel seed, half the garlic, the lemon rind, pepper flakes, onion, fennel (reserve 1/4 cup chopped greens), and carrots, sprinkle with salt and cook over medium high heat until barely soft (8-10 minutes). Add beans and broth, bring to a simmer and cook over low heat for 20 minutes. Puree in small batches with remaining garlic and return to pan. Add kale and pepper, cover pan and cook until barely wilted (2-3 minutes). Stir in lemon juice to taste and serve hot, garnished with fennel greens. Serves 4.

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Posted in Annual Color, fall/winter crops, Garden Prep, Gardening With Children, Health & Wellbeing, Planting & Transplanting, Recipes, Sustainable Gardening | Tagged , , | 1 Comment

Plants That Feel Like Home

Print PDFPlanting must harmonize with neighbor’s cars and backdrop shrubs, of course. Comfort And Joy Whenever we move to a new home, there’s always a period of adjustment as dreamy ideas start to mesh with reality. When I first realized … Continue reading

Posted in Annual Color, Early Crops, Easy Care Perennials, Garden Design, Hardy Herbs, Planting & Transplanting, Sustainable Gardening, Sustainable Living | Tagged , , , | Leave a comment